Description
Oven fried potatoes and onions are a simple yet flavorful side dish that’s crispy on the outside, tender inside, and filled with savory sweetness from roasted onions. They pair well with breakfast, lunch, or dinner, making them a versatile addition to your recipe collection. Baking them in the oven means less oil than traditional frying while still delivering that satisfying golden crunch.
Ingredients
- 2 pounds russet or Yukon gold potatoes, scrubbed and cut into wedges or chunks
- 1 large onion, sliced into thin wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine potatoes, onion slices, olive oil, garlic powder, paprika, salt, and black pepper. Toss well to coat everything evenly.
- Spread the potatoes and onions in a single layer on the prepared baking sheet, making sure they are not overcrowded to ensure crispness.
- Bake for 25 minutes, then flip the potatoes and onions with a spatula.
- Continue baking for another 20 to 25 minutes, or until golden brown and crispy on the edges.
- Remove from the oven and garnish with fresh parsley if desired. Serve hot.
Notes
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before baking, then pat them completely dry before seasoning.
- You can also switch up the seasoning with rosemary, thyme, or Cajun spices for variety.
- Leftovers reheat well in an air fryer or a hot oven.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 200-250 kcal
- Sugar: 3-5g
- Sodium: 300-400mg
- Fat: 10-15g
- Saturated Fat: 2-3g
- Unsaturated Fat: 8-12g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 3-4g
- Protein: 3-4g
- Cholesterol: 0mg
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